Part -1-Potato mash: (this part could have been made ahead if desired)

1. While getting ready to clean and cube vegetables, in a large pot, start boiling 6 cups (1.5L) of water and add the salt as well as the stock cube.

2. Prepare the potatoes by leaving most of the thin skin as well as cutting into medium sized cubes. The sweet potato shall be cubed into bigger pieces. Add all the potatoes and cubed onion at once into the boiling water. Once the boil has surfaced again, lower the heat to simmer for about 20 minutes with the lid on. Test if potatoes are tender. Leave them in their water if the next part of the recipe is not ready yet.

Part -2-Caramelized onion and mushroom sauté:

3. While potatoes are cooking, in another large skillet, begin to sauté the sliced onions in the heated butter and oil until well caramelized on medium-low heat.

4. Now, add one of the Portobello mushrooms which was sliced ahead of time and cook down for about 5 minutes before adding the wine. Once the alcohol has evaporated, place the remaining two mushrooms (ribs down) as well as the eight pieces of courgettes. Cook and flip them over twice before having them set and ready to receive the mashed potato stuffing. Note: while the mushroom and courgettes are cooking, the potato mix should be ready to mash.

Part-1-Potato mash...continued

5. With a slotted spoon, transfer the potatoes into a large bowl. Add the reserved cooking water, the butter, oil and seasoning. Mash by hand to keep it rustic. Add the (optional) 'Ajvar' at the very end and combine.

Assembly:

6. Spoon the warm mashed potatoes onto the mushroom and courgette cavities. Sprinkle some optional roasted crushed almonds onto the Portobello. Cover the skillet and leave the assembly to flavour together for 15 minutes on very low heat until ready to serve onto lettuce leaves. Spoon a little caramelized onion and sliced mushrooms on top of the potato mash topping the courgettes. Grab yourselves a glass of Rosé wine and enjoy.

Here's to fabulous Bistro inspired preparations...strolls down memory lane and great culinary experiences.

Here's also hoping that you invite a connection that happily surprises you as well.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.